Extract the juice from red currants by simmering them very gently for a few minutes over a slow fire; strain it through a folded muslin, and to one pound of it add a pound and a-half of nonsuches or of freshly gathered apples, pared, and rather deeply cored, that the fibrous part may be avoided. Boil these quite slowly until the mixture is perfectly smooth; then to evaporate part of the moisture, let the boiling be quickened. In from twenty-five to thirty minutes, draw the pan from the fire, and throw in gradually a pound and a quarter of sugar in fine powder; mix it well with the fruit, and when it is dissolved, continue the boiling rapidly for twenty minutes longer, keeping the mixture constantly stirred; put it irt a mould and store it when cold, for winter use, or serve it for dessert, or for the second course; in the latter case, decorate it with spikes of almonds blanched, and heap solid whipped cream round it. or pour a custard into the dish. For dessert, it may be garnished with dice of the palest apple-jelly. - Juice of red currants, one pound; apples (pared and cored), one pound and a-half - twenty-five to thirty minutes. Sugar one pound and a-half-twenty minutes.